¼ cup plus 1 tablespoon Pompeian Smooth Extra Virgin Olive Oil
2 pounds yellow onions, halved and thinly sliced
Salt and freshly ground black pepper
¼ cup dry white wine
1 garlic clove, finely chopped
1 tablespoon tomato paste
2 tablespoons all-purpose flour
¼ cup tomato paste
4  cups beef broth
4 slices French bread, cut 1-inch thick
1 ¼ cups shredded mozzarella cheese


  1. Pour ¼ cup Pompeian Smooth Extra Virgin Olive Oil into a large, heavy pot or Dutch oven and place over medium heat. Add the onions and cover with a lid. Cook 10 minutes, stirring occasionally, until the onions are soft and wilted.
  2. Uncover the pot, add 1 teaspoon salt and black pepper to taste. Turn the heat to medium-high. Continue cooking the onions uncovered, stirring frequently, until evenly golden brown, 35-40 minutes.
  3. Add the wine to the pot and stir to loosen any browned bits. Boil until almost evaporated, about 1 minute.
  4. Stir in the tomato paste and flour and cook 30 seconds. Add the broth and bring to a simmer. Cook 7-10 minutes, until the soup thickens slightly.
  5. Preheat the oven to 375 degrees. On a baking sheet, brush the bread slices on both sides with the remaining tablespoon of Pompeian Smooth Extra Virgin Oil. Bake in the oven until lightly toasted.
  6. Arrange the bread on top of the soup. Sprinkle the cheese on top of the bread, turn off the heat and cover the pot. Let sit about 3 minutes to allow the cheese to melt.
  7. Ladle the soup into bowls, with a slice of toast in each serving.